Advanced Manufacturing Talent Network Targeted Industry Partnership (TIP) Lou Cooperhouse, Executive Director Rutgers Food Innovation Center Food Processing TIP Meeting June 29, 2017 Rowan University
NJ Food Industry is $127B and Employs over 440,000 2
Industry Training Needed Throughout the Food Industry Value Chain Sub-Sector Requirements 1. Farmers, Fishermen, Agricultural Cooperatives and Other Agribusinesses desiring to certify their business, processes or employees, enhance their productivity, or requiring business training to convert their commodities into value-added agricultural products and/or develop new markets for their existing commodities 2. Startup and SME Food Company Entrepreneurs desiring to differentiate their business via food industry certifications for gluten-free, organic, non- GMO, kosher, halal, etc. 3. Existing Small and Mid-sized, Domestic and International, Food Companies seeking to access new technologies, expand operations, obtain industry-recognized certification programs and mandated food safety training, upgrade their quality assurance systems, enter new markets, import products, export products, establish a US business, etc. 3
Industry Training Needed Throughout the Food Industry Value Chain 4. Ingredient, Packaging and Other Raw Material Suppliers, and Equipment Providers, that need to provide raw materials and equipment that meets industry requirements 5. Service Providers, that can benefit from an enhanced knowledge of the food industry and the certification programs needed by their industry clients, including firms that focus on human resources and temporary labor, marketing, sales, brokering, advertising, accounting, legal, microbiological, analytical testing, quality assurance, sanitation chemicals, pest control, construction, engineering, and many other needs of the food industry 6. Distribution, Logistics, Supply Chain, Warehousing, and Transportation Providers seeking import and export products and comply with new FSMA regulations, create value-added services, and improve their efficiencies 7. Retail and Foodservice Establishments seeking to train and certify their employees in best practices in customer service, food safety, etc. 4
Industry Training Needed Throughout the Food Industry Value Chain Farmers & Agribusiness Startup/SME Food Entrepreneurs Ingredient, Packaging & Equipment Providers Distributors, Logistics & Supply Chain Domestic & International Food Companies Service Providers Retail & Foodservice Markets
New Jersey s Strategic Advantage We are located right in the middle of a very diverse, concentrated, and relatively affluent population of over 50 million people that reside between Boston and Washington DC. With the globalization of our food economy, NJ has become the gateway to the US market for many foreign companies. Port Newark is the largest transportation hub on the entire East coast, as well as the Ports of Paulsboro/Camden/Philadelphia New Jersey has one of the largest concentrations of warehousing and distribution space, by square footage, in the entire US. 6
Consumer Demand Influences Training Needed The New Jersey food industry is thriving and growing and evolving at an incredible pace. Consumer demand for products that are local, organic, sustainable, vegan, and with other attributes.and the growth of direct-to-home distribution, clean labels, and product traceability, has made this pace of change quite rapid. We are seeing these changes in all industry sectors, including agricultural technology and mechanization, precision agriculture, farm management software and sensing, bioenergy and biotechnology, novel farming systems including vertical farming, novel ingredients and nutritional supplements, advances in flavors and fragrances, microbiome research and medical foods, growth in plant based foods with alternative protein sources, and many other differentiated specialty food products on the marketplace. The training for our workforce must evolve and adapt to these dramatic changes in our industry. 7
Food Processors Regulatory Oversight All foods are inspected by the NJ Department of Health, and also either the USDA or US FDA The Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) inspects and regulates meat and poultry products and processed eggs All other food products are regulated by the Food and Drug Administration (FDA) 8
Food Processors - GFSI Certification To minimize risk and maximize quality and consistency, food companies are increasing being asked, or required, by larger retailers and foodservice operators to be third-party GFSI certified and to develop robust procedures in areas below 1. Organization 2. Training & Education 3. Facility Infrastructure 4. Sanitation System 5. Pest Control 6. Chemical Control 7. Personnel Practices 8. Handling, Storage & Delivery 9. Vendor Approval 10. Control of Materials 11. Traceability & Crisis Mgmt. 12. Calibration & Measuring Eqpt. 13. Traffic Control 14. HACCP Program 15. Microbiological Testing 16. Environmental Monitoring 17. Allergen Control 18. Foreign Material Control 19. Specifications Conformance 20. Good Laboratory Practices 21. Process Control 22. Document Control 23. Customer Service 24. Labeling Approval 25. Regulatory Compliance 26. Food Security 9
Company or Product Certifications Examples Only 10
Food Industry Employee Certifications Examples Only 11
Rutgers Food Innovation Center Hands-on, Experiential Food Industry Training Cumberland County College Certified Production Technician Program Good Manufacturing Practices (GMP) Training and Introduction to HACCP, followed by a written test Overview of Training Program, in which Trainees will actually produce/assemble an Eggplant Parmesan product packaged in a tray Standards and Specifications and Labeling Review Pre-Operational Sanitary inspection of factory production area Review of all Quality Assurance Forms for Recordkeeping and Traceability Preparation of all Raw Materials for Eggplant Parmesan, and Line Setup Production of Eggplant Parmesan Samples, with Trainees completing the following tasks: Tray denesting; Eggplant Cutlet Weighing and Loading into Trays; Sauce Portioning (Volumetric) and Loading into Trays; Cheese Portioning (Volumetric) and Loading into Trays; Finished Product Weight Control (Check Weighing); Tray Inspection and Loading into Tray Sealer; Finished Tray Seal Inspection; Product Labeling; Loading onto Sheet pan Racks; Placement of Racks into Blast Freezer; Quality Assurance All Trainees are able to take home Eggplant Parmesan Product Samples! 12
13 Rutgers Food Innovation Center Hands-on, Experiential Food Industry Training Cumberland County College Certified Production Technician Program
TIP Mission To build a high quality employer driven partnership that will identify current and future workforce needs, skills gaps, industry trends and innovative ways to drive economic development within the region. Create a forum for employers, educators, economic development professionals and community partners to share industry intelligence in an effort to create a pipeline of qualified employees. 14
Goals Develop Career Pathways for entry-level workers including those who are low-income, long term unemployed, in recovery or collecting public assistance. Identify potential programs to increase the number of qualified employees. Help build the capacity of the local Workforce Development Boards.
16 First Food TIP Meeting Held December 6 at Flying Fish Brewery
Committee Overview TIP Chairperson will be Michele Hoffman, who will be Supported by Lou Cooperhouse, Ray Vaccari and Bill Cornelius Evaluation/Food Industry Needs to be chaired by food processing representative, supported by Sho Islam of Rutgers FIC Training & Curriculum/Pathway Development to be chaired by food processing representative TBD supported by Donna Schaffner of Rutgers FIC Marketing Outreach & Planning to be chaired by food processing representative TBD supported by Diane Holtaway of Rutgers FIC 17
Evaluation / Industry Needs Members will help collect and evaluate information to report to the partnership. Determine skills required by manufacturers This committee s first task is to create, distribute and evaluate an employer needs assessment survey to industry employers and report findings.
Training & Curriculum / Pathway Development Members will use information reported by the Evaluation Committee to compare with labor market information data and trends; determine skills gaps; and establish training programs that lead to career pathways and stackable credentials. Members will also assist in aligning curriculum throughout the state by comparing reported skills gaps against existing curriculum from educational institutions. This committee will research requirements to obtain a state or national industry recognized credential through a national accrediting body.
Marketing, Outreach & Planning Recruit new manufacturers to join the partnership Develop strategies to reach young people, parents and school counselors on manufacturing careers Create marketing materials Plan future TIP meetings
Committee Breakout Session 1. Everyone to select a committee to join 2. Fill out the attendance sheet 3. Everyone give a very brief statement of who they are, what organization they are from, and what they expect from this committee. 4. Determine a Mission Statement for your committee based on the overall mission statement for the TIP and the goals for your committee. 5. Develop a list of overall goals over the next year 6. Develop a list of what can be accomplished over the next 30-60 days. Meet again within that time period. 7. Readout to the main group. Discuss possible dates for next Food TIP quarterly meeting. 21
Contact Information Raymond Vaccari Co-Director Food Industry TIP Director, Manufacture NJ raymond.vaccari@njit.edu Michael Marchetti Manager michael.marchetti@njit.edu Lou Cooperhouse Co-Director, Food Industry TIP Executive Director, Rutgers FIC cooperhouse@njaes.rutgers.edu Sally Nadler MechaFORCE Manager sally.j.nadler@njit.edu Gale Spak NJIT Prime Contact for AMTN Associate Vice President Continuing Professional Education gale.spak@njit.edu 22
Rutgers Food Innovation Center Contact Information Donna Schaffner Associate Director, Rutgers FIC Training & Curriculum/Pathway Development Committee dfschaffner@njaes.rutgers.edu Diane Holtaway Associate Director, Rutgers FIC Marketing Outreach & Planning Committee holtaway@njaes.rutgers.edu Sho Islam Senior Manager, Rutgers FIC Evaluation/Food Industry Needs Committee sho@njaes.rutgers.edu 23